I was very excited to be featuring arugula this month, as it’s one of my favorite greens. It’s a salad green we have at our house most of the time, and I usually grow it in the garden every year too. It’s peppery taste lends well to both savory and sweet pairings. It’s great on sandwiches, with salads that have some sweet accents and tossed with pasta or sprinkled on pizza. You’ll find recipes using it in all of these ways on our arugula page! This is an easy salad that only takes a few steps. The sweetness of the beets and goat cheese pair really well with the bite of the arugula.
In keeping with the seasonal theme, I also bought some local arugula from right here in Chicago! It’s actually grown indoors, so it’s available all year round. You can find out more about it here.
Farmed Here local baby arugula. Grown in Chicago!
I found that this arugula kept A LOT longer than other brands I have purchased (which makes sense, because it didn’t travel as far to get to my plate!). It tasted great too. I will definitely be buying this product again!
Check out the recipe at SeasonalPotluck.com today!
Arugula Salad with Roasted Beets, Goat Cheese and Balsamic Reduction
